I don't like Valrhona chocolate, I love it. In my opinion it's by far the best chocolate available, rich and complex in flavour with a wonderful near organic texture. A luxury product, up there with white truffle and foie gras, it's used by the worlds best chefs, yet relatively affordable and easy to find. As far as I'm concerned there's chocolate and then there's Valrhona, so to find out about this new book has filled me with great excitement!
Once I've got hold of a copy I'll give it a proper review, so watch this space!
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